Lebanese Potato Salad

http://www.eatingwell.com/recipes/lebanese_potato_salad.html

From EatingWell:  May/June 2007

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.

8 servings, about 2/3 cup each | Active Time: 20 minutes | Total Time: 1 1/4 hours (including cooling time)

Ingredients

• 2 pounds russet potatoes, (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Preparation

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.

Nutrition

Per serving : 143 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 3 g Protein; 2 g Fiber; 153 mg Sodium; 516 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.